The counter at Aveline, where Thompson will serve a 10-course, $100 omakase menu later this month.

The counter at Aveline, where Thompson will serve a 10-course, $100 omakase menu later this month.

Photo: Wes Rowe

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Adam Wilson

Adam Wilson

Photo: Eric Wolfinger

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The European Cocktail ($8): Campari, grapefruit, lemon, seltzer, gum

The European Cocktail ($8): Campari, grapefruit, lemon, seltzer, gum

Photo: Eric Wolfinger

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The European

The European

Photo: Wes Rowe

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The European

The European

Photo: Wes Rowe

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The European

The European

Photo: Wes Rowe

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The European

The European

Photo: Wes Rowe

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The European

The European

Photo: Wes Rowe

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Casey Thompson

Casey Thompson

Photo: Eric Wolfinger

Aveline and the European open today

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Tonight, the two new projects within the Warwick Hotel make their debuts: Aveline and the European.

To quickly recap, the chef cooking at both concepts is Casey Thompson. This is her San Francisco debut; she’s a veteran of the Dean Fearing system in Texas and has also competed on Top Chef.

A hotel lobby splits the two rooms. Aveline is a restaurant. The European is a cocktail bar, with Beretta alum Adam Wilson running the show. The two spaces are very different, though both carry a similar plush, Old World air. Aveline is full of soft colors and white tablecloths. The European has a more lux, masculine feel. Take a tour in the gallery above.

Food is served in both rooms, though the menus (below) are different. As you can see, Thompson is embracing a lot of the modernist plating styles at Aveline; she’s even doing a version of the Vegetable Garden. Peruse the two menus below, and know that later this month, Thompson will serve what she’s calling an “omakase” menu at the counter. It will be roughly 10 courses for $100, with an optional $45 beverage pairing.